This page will be devoted to some great, kid friendly recipes. Most will have few ingredients and relatively easy preparation. Cooking is a great skill that you can pass on to your children. It's also a good way to teach them how to prepare healthy meals. But be prepared for some unexpected adventures when kids are in the kitchen! (see Easy Bake Oven post on my blog.)
This page is also a kind of testament to my grandmother, Bea The Great. Some of my best memories are of watching her in the kitchen preparing meals for a large family. She made her own bread, buns, pies, cookies, pickles, beets (heaven!)....you name it, almost everything was home-made. I have just started baking my own bread recently, and it feels like just yesterday I was peeking under the cloth she laid over the dough, to see how much it had risen. Now my kids do the peeking. And I can't think of a better tradition to pass on. Hopefully they will too.
*If I know credit for a recipe, I will certainly give it, but my recipes are all just noted on cards...and I rarely wrote down where I got them. *
So, let's get cooking!
Whipped Shortbread Cookies (Family recipe)
kids enjoy putting the cherries on the cookies. you can also substitute sprinkles, chocolate chips, or have them make an indent with their finger and drop some jam/preserves.
1 cup butter
1- 1/2 cup flour
1/2 cup icing sugar
chopped maraschino cherries
Preheat Oven to 350 Degrees
cream together butter and icing sugar. gradually add the flour and mix until well blended.
Drop tsp. size portions onto a parchment paper lined cookie sheet. Garnish with cherry pieces.
Bake for 10-15 minutes; until edges golden brown.
LET COOL - cookies will be very soft.
And these cranberry, white chocolate shortbread cookies from a Robin Hood Flour cookbook are seriously delicious!
Mini-Cinnamon Rolls (Pampered Chef)
1 can (8 oz.) refrigerated crescent roll dough
1/4 cup butter/margarine, softened
2 tbsp. sugar
1/2 tsp. cinnamon
2 tbsp. raisins (optional)
1/2 cup powdered sugar
1 tbsp. apple juice, or milk
Preheat oven to 350F. Separate rolls into rectangles, press perforations. Spread with butter. Combine with sugar, cinnamon, and raisins. Sprinkle mixture over rectangles. Roll up each rectangle from the short end. Cut each roll into 5 slices. Place slices cut side down in ungreased 8" Mini-Baker (cake pan if you don't have Pampered Chef stoneware). Bake 20-25 minutes or until golden brown. Mix glaze. Drizzle on top of warm rolls. Yield 20 mini-rolls, Approx. 82 calories and 5 fat grams per serving.
Impossible Pie (Someone's in the Kitchen)
This couldn't be easier for kids. Make sure the lids on the blender! Safety and cleaner!
2 cups milk
1 cup sugar
1/2 cup flour
2 tsp. vanilla
1 cup coconut (shredded or flaked is best)
1/2 cup margarine/butter
Preheat oven to 350
Put all ingredients in a blender. Blend. Pour into a pie plate and bake at 350 for 1 hour.
Peanutty Caramel Bars
These can be found under the "yum yum" label as well.
1 pkg. (14 oz.) caramels
1/4 cup water
3/4 cup peanut butter, divided
4 cups of Cheerios
1 cup salted peanuts (optional)
1 cup semi-sweet or milk chocolate chips
1/2 cup butter, softened
heat caramels, water and 1/2 cup of peanut butter in microwave on High for 1 minute. stir. heat 1-2 minutes longer, until melted. add cereal and peanuts; stir until coated. spread into a 9x13 greased pan. set aside.
heat choc. chips, butter, and remaining peanut butter on high for 30-60 seconds - or until melted. (be careful not to scorch chocolate). spread over cereal mixture. refrigerate before cutting.
there you go - takes 10 minutes tops. enjoy.
Read to Me Brownies (Canadian Family)
This is really my kind of recipe. 5-6 ingredients that are often in my pantry, and it only requires one mixing bowl! My 3 year old daughter did most of this recipe herself -- I just got all the ingredients. Watch the marshmallows when little fingers are assisting.....you may have to go back to the bag for more!
When finished, cozy up with your little one, a good book, and a warm brownie!
1 cup unsalted butter, melted
1/2 cup unsweetened cocoa powder
2 cups packed brown sugar
1 cup all-purpose flour
2-1/2 cups mini marshmallows
chocolate frosting (optional)
Preheat oven to 325 F. Grease a 9 inch square pan.
In a bowl, combine melted butter, cocoa powder, eggs and sugar. Beat well. Stir in flour.
Pour batter into pan and bake 35 minutes, or until barely firm to the touch, and edges of brownies have pulled away from the sides slightly.
Top brownies with a single layer of marshmallows and broil for about 2 minutes until light golden brown. Watch carefully! If get slightly burnt.....choose the frosting option!
Let cool in pan before slicing into 2 inch squares.
For a real decadence, warm and top with vanilla ice cream.
Up the cuteness factor: Use a mini-muffin tin to make them bite size. The kids will love decorating them!
EASY PEASY SHEPHERD'S PIE
- peel and dice your potatoes, and boil until you can easily poke a fork in them
(the number of potatoes depends on the size of your pie. for a regular deep dish pie plate, I would use at least 5-6 medium to large size potatoes. A big casserole dish, like above, would require more.)
- while your potatoes are boiling, brown your hamburger beef. Again, the amount will depend on size of your dish.
- once your beef is cooked, drain oil, then add 1 medium size can of creamed corn (if using standard deep dish pie plate), and 1 cup of frozen peas.
- you can also get creative here and add as many veggies as you want to the beef. I often add soya beans - my kids think they are "ginormous" peas.
- once your potatoes are soft enough, drain water, add butter and milk and mash, or whip if preferred to eliminate lumps. salt and pepper to taste. even add some paprika if you wish
- spread the beef mixture on the bottom of your dish, and evenly spread the potatoes over the top
- sprinkle some shredded cheese on the top.
Now, since everything is already cooked, you really only have to pop it into the oven to melt the cheese and allow it to "set." Or you could pop it right into the freezer for later. Or transport it to someones for dinner - just warm it up in their oven. So easy.
- marinate as many boneless, skinless chicken breasts as you require in Italian Dressing - I love Paul Newman's Family recipe
- place in deep dish baker/casserole dish, baste with salsa, and sprinkle shredded cheese mixture of mozza, cheddar and monteroy jack (Tex Mex), cook at 350 until done
- boil, or steam whole grain rice
- when rice almost done, add baby corn, black beans, peas, carrots; add a bit of BBQ spice, blend well
- serve chicken over rice
- serve with cornbread on the side
EASY CREAM CHEESE PUMPKIN PIE
Printed from COOKS.COM
1 small can (15oz) pumpkin pie filling
1 pkg soft (8oz) Philly cream cheese
1 large tub Cool Whip
1 teaspoon pumpkin pie spice
2 deep 9" graham cracker pie crusts
(wafer or ginger snap may be substituted)
cinnamon (to sprinkle on top)
Ready Whip (for serving)
Combine pumpkin, cream cheese, and spice in mixer until well blended. Fold into Cool Whip gently, so that it stays fluffy.
Spoon into pie shells. Crust should be well filled.
Cover and refrigerate for 1 hour.
To serve, top with Ready Whip and a light sprinkling of cinnamon for the perfect finishing touch.
1/2 cup salt
1 cup flour
1 tbsp creme of tartar
1 tbsp vegetable oil
1 cup water
food colouring of choice
1 pkg of Kool Aid for scent (optional)
Combine all ingredients in a pot on stove and heat gently. Stir occasionally. When desired consistency is reached, remove and cool completely. Wrap and store in air tight container.